Recipe by Dorit Teichman

Zucchini Walnut Muffins

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Zucchini Walnut Muffins
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Dairy - Tree nuts
50 Minutes
Diets
- Vegetarian - Pescatarian

These muffins are flavorful, moist, and full of heart-healthy fat from the olive oil and walnuts.

Yield: 12 muffins

Ingredients

Zucchini Walnut Muffins

  • 1 cup all-purpose flour, such as Glicks

  • 1 cup whole wheat pastry flour, such as Shibolim

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup plus 2 tablespoons sugar or honey

  • 1 large egg plus 2 egg whites

  • 1/2 cup Gefen Olive Oil

  • 1/2 cup nonfat plain Greek yogurt

  • 1 medium zucchini, coarsely grated (1 cup)

  • 1/3 cup walnuts, toasted and chopped

Directions

1.

Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners and set aside.

2.

In a large bowl, whisk together flours, baking powder, baking soda, and salt.

3.

In a medium bowl, mix the sugar or honey, egg and egg whites, oil, and yogurt.

4.

Add the wet ingredients to the dry ingredients, along with the zucchini and walnuts. Stir to combine.

5.

Fill muffin tins about two-thirds full and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a rack.

Credits

Photography by Heather Winters

Recipe tags

Dorit Teichman easy prep healthy moist walnuts zucchini zucchini muffins
Zucchini Walnut Muffins

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